Serving up Sustainability Tried and Supplied

While working on a farm, Jess was shocked by the amount of waste created before the produce was even harvested and set out to find commercial outlets for this produce by setting up Waste Knot. In this podcast we discuss why produce is wasted and what restaurants can do to help.

Trained chef and nutritionist, Julie Cleijne from Sustainable Kitchen, joins us to talk about how restaurants can create well-balanced nutritional menus that cater for a range of different diets from allergen-free to plant-based food choices.

Ollie Hunter tells us how he turned The Wheatsheaf, Chilton Foliat, a rundown Wiltshire pub, into a thriving and award-winning sustainable business, sourcing food and drink from the local area and making an organic menu work effectively for his bottom line.

In this episode we speak to Pascal Gerrard, founder of StreetCube, a series of sustainable street food kitchens dotted around London in converted shipping containers. Pascal's mission is to bring nutritious and sustainable food to communities around London, while simultaneously training up the next generation of chefs on sustainable cooking with the help of Raymond and Oli Blanc. StreetCube on wheels is coming to London next year - roll on 2020!

Game has attracted interest on menus recently as a sustainable source of protein. In this episode we are joined by Tom Adams, founder of the British Game Alliance, Tony Hayns, Executive Chef at Artizian Catering and Guy Wade of Woodmill Game and his own game food truck Screaming Peacock, to discuss how to get game on the menu and some of the challenges faced by the industry.